I kind of winged it in terms of amounts of things, but thought it would help to be a little more precise about how much tart dough and filling are required when converting the recipe into tartlets.
I discovered that 2-2.5 oz of tart dough per 4-inch tartlet pan is just the right amount to cover the pan nicely without too much stress over pressing it super-thin. A double batch of the GF tart crust recipe I used before is ideal. You'll end up with about a dozen tartlets. I only needed 8 for family dinner, but none of us complained about the extras. You could always freeze extra pre-baked shells.
A double batch of filling for a dozen tartlets is also the right way to go. You might end up with a little more filling in each tart, but I think that's a good thing. I upped the sweetening a little in the filling, as I find the GF tart crust to be ever-so-slightly bitter.
Don't skimp on the raspberries, either. I would increase the expected amount from 4 cups to 6 cups just to be really decadent about it.
Makes 12 tartlets
GLUTEN-FREE TART CRUST
RICE FLOUR MIX: 2 c. brown rice flour, 2/3 c. potato starch, 1/3 c. tapioca
1 1/2 c. rice flour mix
1 1/2 c. ground almonds (almond meal)
2/3 c. powdered sugar
1 tsp salt
scant 1 tsp xanthan gum
8 oz. (1/2 lb, 2 sticks) cold unsalted butter, cut into 1/2 inch pieces
2 eggs, lightly beaten
- Pulse dry ingredients in a food processor briefly
- Add the cold, cubed butter to the food processor and pulse until the mixture is coarse with lumps the size of peas
- While the processor is running, add the beaten egg. Mix just until the dough comes together
- Pat the dough into your tartlet pans and prick it all over with a fork
- Freeze for half an hour
- While the dough is cooling, preheat the oven to 350F
- Place the tart pans on a baking tray (for convenience) and bake in the oven for 20-25 minutes (start checking at 15 minutes)
- Remove tart crusts from oven and cool. Proceed with raspberry tart recipe
4-6 c. raspberries, halved (it's okay for 2-3 c. of the raspberries to have been frozen, but do thaw them first. You really need fresh raspberries for the topping, though)
1 c. crème fraîche (well-strained whole milk yogurt works very well, too)
1 1/4 c. sugar
2 c. ground almonds (almond meal)
- Preheat the oven to 400 degrees
- Cover the bottom of your par-baked tartlet crusts with 2-3 cups of raspberries (fresh or previously-frozen)
- In a small bowl, whisk together the remaining ingredients
- Pour over the raspberries in the tart crust
- Bake until the custard is set (puffed and golden), about 15-20 minutes (can't remember exactly how long it took them to cook, so start checking at 15 and don't panic if it takes longer than 20 minutes. Full-size tart is supposed to take 35 minutes)
- Remove from the oven and cool completely (I like this tart best cold)
- Just before serving, heap the remaining 2-3 cups fresh raspberries on top of the tartlets